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Cabbage Rolls II

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Ingredients Edit

Sauce Edit

Cabbage rolls Edit

Directions Edit

Sauce Edit

  1. In a 2 quart saucepan over medium-low heat, sauté the celery and onions in the stock for about 5 to 7 minutes.
  2. Add the tomatoes, basil, vinegar and oregano.
  3. Cover and simmer for 20 minutes.
  4. Set aside while you make the rolls.

Cabbage rolls Edit

  1. In a small saucepan over low heat, saute" the onions, mushrooms and garlic in the stock for 3 to 5 minutes.
  2. Transfer to a large bowl.
  3. Stir in the rice or barley, tomatoes, bread crumbs, soy sauce, parsley, curry and pepper.
  4. Blanch the cabbage leaves in boiling water for about 3 minutes, or until pliable.
  5. Drain.
  6. Place about ½ cup of mixture on each leaf.
  7. Roll the leaf tightly to enclose the filling.
  8. Coat a 9x9 baking dish with no-stick spray.
  9. Add the rolls, seam side down.
  10. Spread 1 cup of the tomato sauce over the rolls.
  11. Cover with foil and bake at 400°F for 25 to 35 minutes.
  12. Serve the heated cabbage rolls with the remaining sauce.

Nutritional information Edit

Per serving: 230 calories, 2 g fat (7%), g dietary fiber, : 9 g protein, 0 mg cholesterol, 422 mg sodium. A good source of vitamin C

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